• Cook pasta according to package ingredients, then set aside.
  1 lb pasta
• Combine the water and flax seed meal in a small bowl to make the flax egg. Set aside until thickened.
  1 flax egg
• In a large bowl add the ingredients (including the flax eggs) for the meatballs and stir until all ingredients are well combined.
  12 oz vegan ground meat, ½ tbsp dried rosemary, 1 tsp onion powder, ½ tbsp dried sage, 1 tsp dried thyme, ½ tsp salt, ½ tsp black pepper, ⅓ cup breadcrumbs, ½ medium yellow onion, ¼ cup pumpkin puree
• Use a cookie scoop to form each meatball, then transfer to a large well-oiled pan over medium heat with fresh rosemary (optional).
• Cook the meatballs on each side until browned and cooked through.
• Transfer the meatballs to the pan with the sauce and combine.

Pumpkin Pasta Sauce

• In a large sauté pan add vegan butter (or oil) and warm over medium heat.
  2 tbsp vegan butter
• Add seasonings to the pan and toast for about 1 minute.
  1 tsp garlic powder, 1 tsp dried sage, 1 tsp onion powder, 1 tsp chili powder, ½ tsp salt
• Add pumpkin puree, nutritional yeast, unsweetened almond milk, and vegetable broth to the pan and bring to a low boil stirring frequently.
  1 can pumpkin puree, 2 tbsp nutritional yeast, ¾ cups unsweetened almond milk, 1¼ cups vegetable broth
• Stir until all ingredients are well combined, then set aside.

Vegan Meatballs

• Plate each serving of pasta, then cover with a generous serving of the meatballs and pasta sauce. Garnish with fresh thyme, rosemary, or sage (optional). Enjoy!
  fresh thyme, rosemary, or sage